For a delicious way to use up leftover meat sauce and pasta, try Nonna Susanna’s dish.
| Prep Time: | 20 mins |
| Cook Time: | 55 mins |
| Total Time: | 1 hr 15 mins |
| Servings: | 20 |
| Yield: | 2 – 8×4 inch loaves |
Ingredients
- 2 eggs
- 1 cup soy milk
- ½ cup firmly packed brown sugar
- 2 tablespoons olive oil
- 1 ⅓ cups mashed ripe bananas
- 2 ½ cups whole wheat flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 teaspoon cinnamon
- 1 cup dried figs, chopped
Instructions
- Preheat an oven to 350 degrees F (175 degrees C). Lightly grease two 8.5 x4.5 inch pans.
- Mix together the eggs, soy milk, brown sugar, oil, and mashed bananas in a bowl until evenly blended; set aside. In a large bowl, stir together the whole wheat flour, baking powder, salt, and cinnamon; pour in the egg mixture, and stir just until combined. Divide batter into prepared pans.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 55 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
Nutrition Facts
| Calories | 137 kcal |
| Carbohydrate | 27 g |
| Cholesterol | 19 mg |
| Dietary Fiber | 4 g |
| Protein | 4 g |
| Saturated Fat | 1 g |
| Sodium | 206 mg |
| Sugars | 13 g |
| Fat | 3 g |
| Unsaturated Fat | 0 g |
Reviews
Good flavor but the whole wheat flour and reduced oil and sugar makes for a heavy end product.
Lacked flavor intensity and tasted too salty. Won’t make again.
I didn’t have whole wheat flour so used AP. 2 cups seemed like plenty so I didn’t add the last 1/2 cup. I also used Penzey’s baking spice instead of cinnamon. These turned out good, but they didn’t knock my socks off to give it a 5.
I used regular milk instead of soy milk, and added a little chopped walnuts. The recipe is simple and hearty.
Yes it was superb, nice and moist, turned out a treat, I have 23 fig trees and need every fig recipe I can get my hands on, I also sliced some figs and laid them on the top before putting the tins in the oven, lovely , will certainly use this recipe again,
Used fresh, in-season figs instead of dried, added pecans, put in a dash of almond oil and made in muffin cups for easy breakfast on the road. Cooked for 40 rather than 55 because they were muffins instead of a loaf. Makes 24 delicious and moist muffins.
This is a yummy, healthy recipe! I made it into muffins. Great with strawberry cream cheese or peanut butter. I did make a few changes: I upped the cinnamon to 1.5 tsp., subbed applesauce for the eggs, & used fresh figs. I also added chopped walnuts. I will be adding this to my favorite recipes!
The texture is lovely, but the taste is a little bland, even after I added some ginger. It makes 18 normal size muffins.
I made really yummy breakfast muffins with this recipe using suggestions from the other posts. They were moist and flavorful. Will definitely use this recipe again!
So yummy!! I used 1% milk. A hit with everyone….even those who “don’t like figs!”
So yummy!! I used 1% milk. A hit with everyone….even those who “don’t like figs!”
Wow. This is a healthy recipe for a normally fat laden breakfast treat. I could not believe how moist this bread is with only the 2 tablespoons of oil. I didn’t have whole wheat flour around, but I just used 3 cups of white, unbleached instead and just regular milk in place of the soy. Love. Love. Love. Yummy…I didn’t feel a bit of guilt eating this and I can serve it in good conscience to my kids.
My only changes were to use regular milk instead of soy, and I chopped and soaked my figs in the microwave for a minute in a little water to soften them up. It made a dense, moist loaf, pefectly, lightly sweet. I used the olive oil and didn’t notice a flavor change, but appreciated the healthier oil ingredient. Recipe is a keeper, thanks!
I needed to use up some figs and gave this recipe a try and I’m glad I did. It’s really good! I used AP flour since that’s all I had and a bit more cinnamon, but other than that, followed the recipe exactly. Definitely will make this again! **update** So I made muffins with this recipe and I baked for 25-30 mins. @ 350 degrees F. Turned out very nice 🙂
While I can’t giving it a super-glowing review, I was still impressed with the flavor and moistness of this recipe. I used whole milk and AP flour because it’s all I had on hand. I also added toasted, chopped walnuts, which was a pleasant addition. I think next time I will up the bananas (I may have been slightly short??) and cinnamon… then I’ll have a winner. They had perfectly puffed tops (I made muffins…). I’m willing to give this another go!
This was very good and moist, but I save 5 stars for amazing. I used 3/4 cups fresh figs instead of dried and 1/4 cup chopped walnuts, regular milk and white flour (what I had on hand). I think if I make it again, I will reduce the amount of cinnamon and add other spices, like maybe nutmeg or allspice, for a richer flavor.
I had a bucket of dried figs sitting around and didn’t know what to do with them. This recipe was perfect. The figs made the loaf moist with a good texture and compliment the flavour of bananas nicely. The only change I made was to add some walnuts, which were a nice touch. I will definately make this again!